3 1/2 tablespoons chilled unsalted butter, cut into small pieces
3/4 teaspoon salt plus
3 tablespoons ice water
1 pint cherry tomatoes or multicolored pear tomatoes, halved lengthwise
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup small basil leaves
To prepare the dough, combine the flour, cornmeal, and 1/2 teaspoon salt in a food processor; Pulse once or twice to mix. Add the butter and nd pulse until the mixture resembles coarse meal. Add ice water through and process just until combined (do not over mix).
Transfer the dough to a work surface and press into a ball, then press the ball into a disk about 4 inches wide. Wrap in plastic wrap and refrigerate for at least 30 minutes up to 1 day before rolling out.
Preheat oven to 425°.
Unwrap dough, and roll dough into a 13-inch circle on a lightly floured surface.
Place dough on a baking sheet lined with parchment paper. Arrange tomatoes, cut sides up, on top of dough, leaving a 1 1/2-inch border. Sprinkle with the remaining 1/4 teaspoon salt and pepper. Fold edges of dough over tomatoes to partially cover.
Bake for 25 minutes or until golden brown. Sprinkle with the basil & cheese. Bake an additional 5 minutes.